Muffins come in many shapes and sizes, from the huge airy (and mostly bland) American versions, through to lovely, intensely flavoured dense muffins at cafés all over New Zealand. Muffins are easy to make, just ensure you have good-sized muffin tins, or paper cases that will sit in a muffin tray, or do as I’ve done and experiment with different-shaped tins like the small loaf tins I found in New York a few years back. If baking them in a tin then make sure you butter it generously and dust with flour before placing the tin in the fridge - the cold butter will make their removal easier once cooked. Following are two recipes, each with two variations - one for sweet muffins, and the other for savoury ones. Flavour combinations are endless, but these suggestions will lead you in the right direction. Bake muffins at 190°C.